Ingredients/accoutrements bought beforehand:
- Seeded Rye Bread (I prefer Levy’s Real Jewish Rye)
- Butter, for toasting bread during sandwich assembly
- Swiss Cheese
- Russian Dressing
- Pickles (venture from the standard dill pickle. If you haven’t tried half sour pickles, you’re missing out.)
- Sauerkraut (We sell our kraut in 16 oz jars. For this recipe I suggest two jars, 32 oz worth of kraut. We will be braising down the kraut with the corned bison.)
The Low & Slow Corned Bison:
Our corned bison comes typically in a 3-4 pound shoulder cut. And remember, they come fully cooked so we are just reheating while we are cooking down the sauerkraut. Typically we portion our sandwiches with ¼ pound of protein – so with a full 4 lb corned bison, you’ll yield about 16 sandwiches. But the best thing about it is the kraut and corned bison keep refrigerated well for those many late-night sandwiching opportunities.
During the reheating process, we will be adding the sauerkraut to the corned bison, allowing it to braise down very nicely.
- Deep roasting pan or large dutch oven with lid. Pan should be at least 6 inches deep.
- Tin foil for baking pan.
- Sheet pan for toasting cheese and bread.
Reheat time is on average 45 minutes per pound.
- Reheat Smokehaus corned bison:
- Preheat your oven to 275 degrees F.
- In deep roasting pan, place corned bison
- Fill with water until the corned beef is submerged.
- Cover and place the pan in the oven.
- Check every 45 minutes to see if liquid needs replenishing and use a thermometer to temp the corned bison.
- Continue this process until internal temp reaches 165.
- After the appropriate amount of time has passed, pull pan out and allow to cool for 20 minutes.
- After cooling time has passed, pull corned bison out of pan to carve. Remember to always carve against the grain. Cut into 1/8th – 1/4 inch slices.
The Reuben ’06
- On a sheet pan, butter one side of each piece of bread. Place bread on sheet pan.
- Apply Russian Dressing on each slice of bread.
- Pile the cut corned bison on on side of the bread.
- Add sauerkraut on top of corned bison.
- Put a slice of cheese on top of corned bison and kraut and one slice on other piece of bread.
- Turn oven on to broil and place sheet pan/sandwich in oven.
- Broil/bake until cheese is bubbly and melted.
- Pull out when finished and assemble.
Enjoy the sandwich cut into halves, and with a pickle!
Store leftover corned bison and kraut for up to two weeks in the fridge.